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Oh, fudge! But not just any fudge—Sugar-Free Maple Walnut Fudge! If you're anything like me, you love a sweet treat but want to keep things on the healthier side, maybe even keto-friendly. This recipe is a delicious, guilt-free way to satisfy those cravings. Think creamy, rich, and nutty, with a hint of maple that makes it simply irresistible. It's so good, you won't even miss the sugar! It is a great snack for people with diabetes, if you are one make sure you consult a doctor before trying this or any new recipe.
I remember the first time I made this fudge. I was trying to cut back on sugar, and honestly, I was skeptical that a sugar-free version could actually taste good. Boy, was I wrong! The combination of the sugar-free chocolate, the creamy cream cheese, and the crunchy walnuts creates a texture and flavor that's just divine. It's perfect for a holiday treat, a special occasion, or just a little something to brighten your day. Plus, it’s surprisingly easy to make. And if you aren’t a big fan of maple you could always make it with vanilla.
Indulge in this Sugar-Free Maple Walnut Fudge, a creamy, rich, and nutty keto-friendly treat that satisfies your sweet cravings without the sugar. It's easy to make and perfect for any occasion!
⏳ Yield & Time
Yield:16 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
Prepare the Pan: Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift the fudge out later. Trust me, this step is a lifesaver!
Toast the Walnuts (Optional): For a deeper, nuttier flavor, toast the walnuts. Spread them on a baking sheet and bake at 350°F (175°C) for about 5 minutes, keeping a close watch to prevent burning. Alternatively, toast them in a dry skillet over medium heat until fragrant.
Melt the Chocolate and Coconut Oil: In a double boiler or a heatproof bowl set over a simmering pot of water (making sure the bowl doesn't touch the water), combine the sugar-free chocolate chips and coconut oil. Stir frequently until completely melted and smooth. I prefer using a glass bowl for this step. You could also do it in the microwave, but I find it harder to control the melting and not burn the chocolate.
Add the Sweetener and Maple Extract: Remove the melted chocolate mixture from the heat. Stir in the erythritol (or your preferred keto-friendly sweetener) and maple extract until well combined. The mixture should look nice and glossy at this point.
Incorporate the Cream Cheese: Add the softened cream cheese to the chocolate mixture. Using a hand mixer or a stand mixer (on low speed), beat until the cream cheese is fully incorporated and the mixture is smooth and creamy. Be careful not to overmix!
Fold in the Walnuts: Gently fold in the toasted (or untoasted) walnuts into the chocolate mixture, making sure they're evenly distributed throughout. I like to save a few extra walnuts to sprinkle on top for a pretty presentation.
Pour into the Pan: Pour the fudge mixture into the prepared baking pan and spread it evenly with a spatula. If you saved some walnuts, sprinkle them on top now.
Chill to Set: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the fudge to set completely. This is the hardest part, I know, but patience is key!
Cut and Serve: Once the fudge is firm to the touch, lift it out of the pan using the parchment paper overhang. Place it on a cutting board and cut it into squares. Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
📝 Notes
For a deeper flavor, toast the walnuts before adding them to the fudge.
Make sure the cream cheese is fully softened to avoid lumps in the fudge.
Store the fudge in an airtight container in the refrigerator for up to a week, or freeze for longer storage.